This is the cake that went viral for a reason — a moist vanilla layer cake filled and frosted with whipped cream, soaked with a Biscoff milk wash, loaded with crushed Lotus cookies, and finished with a warm Biscoff drizzle on top.
Light, not too sweet, and honestly even better the next day.
Why You’ll Love This Lotus Cake
This recipe was shared with me by my sis in law aka my sister from another mister aka my other sister.
This is a regular at her house for parties, and during my “inspiration funk,” I recalled she made this cake all the time!
When she shared her recipe with me, which turned out to be pretty similar to another Vanilla and Lotus Cake I made (see pics below), so I went ahead and combined a bit of both. You’ll truly enjoy this cake and will definitely be a regular at your table
The Cake from 2020 featured on my Instagram
You don’t need any special equipment to make it. This cake is a tried‑and‑true family and friends favorite, and once you make it, you’ll understand why. If you try it, I’d love to hear what you think!
Step-by-Step Instructions
Bake a boxed vanilla cake and let it cool. Slice the cake horizontally down the middle so you have two even layers. Using a pastry brush, lightly brush the soak over both cut surfaces of the cake layers.
Spread a generous layer of whipped cream on top.
Crush Lotus cookies by hand and spread a generous layer over the whipped cream.
Frost the entire outside and top with whipped cream and smooth it out.
Pour the melted Biscoff Spread over the top of the cake and let it drip down the sides naturally.
Immediately press crushed Lotus cookie crumbs around the sides and top before the drizzle sets.
Decorate the top with chocolate-coated Lotus pieces and Lotus-filled sandwich cookies in whatever pattern you like. Refrigerate overnight, or for a minimum of 4–6 hours.
From My Kitchen to Your Screen
Want to see how it comes together?
Check the recipe video!
Made this recipe?
See how I make it, step by step
Viral Vanilla & Lotus Biscoff Cake
Description
This is the cake that went viral for a reason — a moist vanilla layer cake filled and frosted with whipped cream, soaked with a Biscoff milk wash, loaded with crushed Lotus cookies, and finished with a warm Biscoff drizzle on top. Light, not too sweet, and honestly even better the next day.
Ingredients
Cake Base
Biscoff Milk Soak
Filling & Frosting
Biscoff Drizzle
Decoration
Optional
Instructions
Bake the boxed Vanilla Cake
Bake the cake
Bake the vanilla box cake according to package instructions. Let cool completely before assembling — do not rush this step.
Slice the cake
Once fully cooled, slice the cake horizontally down the middle so you have two even layers.
Make the Biscoff Milk Soak
Mix Biscoff spread in milk
Combine 2 tbsp Biscoff spread with 4 tbsp whole milk in a small bowl. Microwave for 10–15 seconds, then whisk together until smooth and fully incorporated.
Moisturize the cake
Using a pastry brush, lightly brush the soak over both cut surfaces of the cake layers. You want moisture, not sogginess — a light, even coat is enough.
Assemble & Decorate the Cake
Make the whipping cream
Whip the heavy whipping cream to stiff peaks.
Add a layer of whipped cream
Place the bottom cake layer on your serving board or plate. Spread a generous layer of whipped cream on top — about 1 inch thick.
Add chunks of Lotus cookies
Crush Lotus cookies by hand and spread a generous layer over the whipped cream.
Note: be more generous than you think you need to — the cookies soften overnight and add a wonderful texture when you slice through.Frost the cake
Place the second cake layer on top. Frost the entire outside and top with whipped cream and smooth it out.
Pour Biscoff Spread
Warm approximately 1 cup of Biscoff spread in the microwave for 10–15 seconds until pourable. Working quickly, pour it over the top of the cake and let it drip down the sides naturally.
Decorate with crushed Lotus Biscuits
Immediately press crushed Lotus cookie crumbs around the sides and top before the drizzle sets — it will hold them in place as it firms up.
Add final decor
Decorate the top with chocolate-coated Lotus pieces and Lotus-filled sandwich cookies in whatever pattern you like. Whipped cream rosettes around the edge are a beautiful addition if you have cream left over.
Refrigerate overnight
Refrigerate the cake overnight, or for a minimum of 4–6 hours. Slice with a clean knife and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 943.07kcal
- % Daily Value *
- Total Fat 48.67g75%
- Saturated Fat 21.8g110%
- Cholesterol 69.28mg24%
- Sodium 691.68mg29%
- Potassium 370.5mg11%
- Total Carbohydrate 118.38g40%
- Dietary Fiber 2.35g10%
- Sugars 64.04g
- Protein 11.43g23%
- Vitamin A 907.69 IU
- Calcium 230.78 mg
- Iron 8.46 mg
- Vitamin D 1.17 mcg
- Vitamin E 2.52 mg
- Vitamin K 19.21 mcg
- Thiamin 0.33 mg
- Riboflavin 0.43 mg
- Niacin 3.2 mg
- Vitamin B6 0.12 mg
- Folate 90.59 mcg
- Vitamin B12 0.2 mcg
- Pantothenic Acid 0.66 mg
- Phosphorus 376.21 mg
- Magnesium 57.37 mg
- Zinc 1.03 mg
- Selenium 10.66 mcg
- Copper 0.28 mg
- Manganese 0.71 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Hafsa's Tips
- Make this cake the day before — it's not optional, it's the secret. The whipped cream needs time to set and the cookies soften into the layers beautifully overnight.
- Using a boxed vanilla cake is completely fine and what I use for parties. Add the Biscoff milk soak and nobody will know the difference.
- Accidentally bought chocolate-coated Lotus cookies instead of plain? Keep it — the combination is delicious and worth repeating.
- Don't have a large Biscoff jar? Two medium jars will cover you comfortably.
- Homemade vanilla cake recipe coming soon as a variation.
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